Ciabatta without kneading

[without kneading with long fermentation and half-hour folding]

Ciabatta without kneading

Category: Yeast bread

Ingredients
Ciabatta with coarse flour:
____________
Wheat flour	300 g
Wholemeal flour	200 g
Water	365 g
Salt	12 g
Pressed yeast	5 g
-
Ciabatta with 1st grade wheat flour:
____________
Wheat flour 1 grade	400 g
Water	330 g
Salt	8 g
Pressed yeast	4 g

Cooking method

• 1. Better to take a round bowl and a wide spatula or scraper. I did the initial mixing in general with a wide spatula from a multicooker.
• 2. Mix all ingredients until smooth, this will take 1-2 minutes. Cover the bowl with plastic wrap.
• 3. Our dough will be fermented for 3.5 hours (I had it in the oven, which I warmed up to 30C)
• 4. Every 30 minutes you will need to fold the dough in the following way - scoop the dough from the edge and into the middle, and so on in a circle up to 30 movements.
• In total, you get 6 strokes.
• Somewhere on the 5th stroke, the properties of the dough changed well, it became more noticeable more springy and it became more convenient to wrap it with a scraper than with a spatula. It spreads over the plane, but far from being a sludge.
• 5. Sprinkle a good layer of corn flour on the board and put our dough there, divide into 3 parts, roll well in flour.
• Rest for 10 minutes.
• 6. Further - as you are accustomed to - I immediately laid the tracing paper on a baking sheet and generously sprinkled it with ordinary flour to avoid sticking. Then she carefully transferred the chabatki to paper, covered with another baking sheet.
• 7. Final proofing 60-75 minutes.
• 8. About 15-20 minutes before the end of the proofing, I took out the baking trays with the dough from the oven and turned them on to heat up to 250C.
• Reheat well what the chabatta will be baked on.
• 9. When the oven is ready:
• - drag the chabatts onto the hot baking sheet, carefully;
• - take a spray bottle with water, open the oven door - and spray water well - this steam should be enough until the end of the process;
• - put the baking sheet in the oven.
• PS
• Every half an hour I set the Teskomovsky timer so as not to miss folding the dough, but in the end the process was still a lot of pleasure, the proportions turned out to be pleasant to work with.
• I will try with other types of flour, see how the dough behaves then.

Time for preparing:

25 minutes

Cooking program:

240C

Note

Try it, it turns out to be very sophisticated chabattas! :

Prehistory:

Somehow, the first time I didn’t work with chabatta, for some reason I didn’t enjoy fiddling with a terribly liquid batter, I didn’t like pouring water into a hot skillet to get a lot of steam, I didn’t like the fact that as a result the chabatta stuck to death to the tracing paper , I had to gnaw on the paper, well, in general, it was made of wood anyway, I don't know how this could have happened.

And I decided not to give up, but nevertheless try to do it differently, so that the process was high and that the result would please

Notes:

1. The experiment was set up with coarse flour Khlebodar (Zaporozhye production).

Please do not confuse it with whole grain, it is completely different.
Coarse flour resembles a very, very fine semolina with brown tiny dots (nothing to do with semolina), somewhere I stumbled upon information that perhaps it is an analogue of durum flour. It is not gray, but a yellow-gray shade that gives the pulp.

There she is:



2. This method of working with the test is borrowed from Jeffrey Hamelman - without kneading with long fermentation and half-hour folding.

3. If you do not add coarse flour, then, in theory, you should have got solid holes.
I got a lot of holes, albeit not a solid one, but the crumb is the same as I love - a bit rough, slightly rubbery, very springy and airy

4. It is better to roll in corn flour - it looks very nice in the end and is pleasant to take in your hands!

5.The proportions are verified for coarse flour - the dough turns out to be liquid, but not to the point of disgrace, that is, it is pleasant to work with it, and not to suffer!

Similar recipes

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Ciabatta in 4 hours (Anastasia)

[julifera]

julifera, well, we have no other flour, except the highest grade! There is also rye. Can such a ciabatka be baked in the highest grade?

[tatulja12]

tatulja12 , maybe it will come in handy - I ground whole wheat grain into fine grains in a mill from a Philips blender, quite a coarse flour

[Alexandra]

Alexandra
It seems to me that wheat milled in a mill will come out more like whole grain.

But in general tatulja12, of course, you can try, show it later and tell us what happened

You can use a variety of flour, and then see what happened - if you like the result, you will want to bake more often, if not, you can try adding a little different flour.
The main thing is that the technology fits, "falls into the hands", as I say

It's just that I recently came across a topic where exactly about the flour Khlibodar of coarse grinding was the question - what to cook on it for the military - and so the chabatta comes out with a bang

[julifera]

julifera , there has already been a debate on this topic, I remember that the Altai Health flour producer Sergey Ustyugov explained the difference.
Whole grain flour does not have to be coarsely ground - it can be finely ground. And there is still some nuance with the removal of part of the starch. And coarse flour is exactly coarse grinding and the grain is ground completely, with all the shells and parts. It seems so.

In any case, I made bread with dispersed grain and with this very personally ground coarse flour - it works great, especially on dough. And your recipe, due to the duration of fermentation, is close to dough in essence.

Yes, Alexandra, you're right. The grade of flour depends both on the degree of grinding and on the degree of purification from bran.

[Alexandra]

Alexandra

It's great that this version also makes a wonderful chabatta.

And in the interpretation of the types of flour I'm not strong, who calls it now - you get confused, what kind of flour you bought, and I describe this

[julifera]

julifera

very interesting ciabatki turned out, you will also need to try this baking method.

MISHA, it seems, did you mix the baguettes this way?

I am now interested in the moment between points 5 and 7. Did you somehow molded ciabatta out of rested pieces of dough or just pulled it into a rectangular layer?

I ask, because in your recipe this moment is not specified. I tried to bake in one layer, without molding, as some recipes recommend, but this feint did not work on our flour, instead of ciabatta I got spreading cakes. Now I always mold the ciabatta before the last proofing, regardless of the requirements of the recipe.

but it's still interesting, how did you do it?

[julifera]

julifera, on the weekend I will definitely try, it still takes time. I like long fermented or sourdough breads, so I'll try and report back.

[Zest]

Zest

For rest, I placed them on a rolling board with mini-chabats on a pile of corn flour, so that they would take it on themselves to the maximum.

Then, when I was carrying it off the board, they neatly stretched out and stood along the length of the baking sheet.
The dough came out to the best of it - that is, you can take it with your hands, it does not stick and is pulling - it easily stretches itself neatly, just correct it.
I'm here for tatulja12 wrote that you can also try with premium flour - but it seems to me that good perforated baguettes will come out of this flour, and not chabatta, because the dough will come out much denser with the indicated proportions, that is, Mishin should get the result - a baguette, he has dough calmly kept in the ball, and it spreads in the end.

My chabatta in the oven gave rise - as much as 3 times!
And this is already - not flowers not cakes

That's the truth, on the second day, my son gave me - they say it's like some kind of lavash came out to taste, but in fact, the lavash is naaaaaam rubber and its holes are different and it is flat, it just tastes slightly similar

[julifera]

julifera, on the weekend I will definitely try, it still takes time. I like long fermented or sourdough breads, so I'll try and report back.

Tatul, while I was writing here, a message from you - pay attention to what I wrote in the previous post.
I’m thinking, if you’re not afraid to get a baguette, bake for the first time in these proportions.
And if you are not afraid to take a risk, then you can add some water, not much, so that the dough comes out a little thinner.

Here everything is learned by experiments

[Zest]

Zest

For rest, I placed them on a rolling board already mini chabatki on a pile of cornmeal so that they can take on the maximum of it.

OK, but did you shape these mini-chabatki by folding, or did you just use your hands to give an approximate rectangular shape to each dough third? It is this moment that interests me: did it fold - did not fold it during molding? How exactly did you shape the mini-chabatok dough?

This is true:

I just made an approximate rectangular shape with my hands to each third of the dough

In short, I carefully dumped the dough into the corn, without stirring at all, poured flour on top and sprinkled it on the sides with a scraper. Then I ran two strips over the dough and sprinkled the cuts with flour again with a scraper and trimmed them to a rectangle.

That is, as such, there was no 7 kneading-folding.

(I watched this video of the chabatny, on YouTube, there, in most cases, they do the molding carefully and gently)

And I also forgot to write - when I put it in the oven - the edges of the chabatt almost converged, a little more and stick together - that's how they got carried away, and already in the baking process they transformed themselves - they separated from each other, akimbo and went upward.

[julifera]

julifera

tortured you to the bitter end

I myself had seen enough of these videos before darkening in my eyes, therefore it was interesting how exactly you approached the molding in this particular case

Understand there is, boom to try

[Zest]

Zest

Great, hopefully half a good

There are so many holes ripening, a lot, this is not the most perforated cut in the photo, so my son buys sausages and pours them into this chabatta (even though I tell him to drop the cocoa, I mean, don't eat the boiled dumplings), because in chabatta it's so easy vertically make a hole with a knife and at the same time leave the sides intact.

Although, to be honest, I like it only freshly baked, I don't really like white bread anyway, and on the second day with difficulty, and then only if salted with jam and from under a toaster

[julifera]

julifera, I could not stand it until Saturday, today I began to try your recipe. As already mentioned, there is only premium flour and rye. Up to 500 g, I sprinkled 36 g of rye (two piasts) and had to add water, otherwise the dough was thick. The result pleased me. The result is definitely not a baguette, but see for yourself

I really liked the ciabatka, thanks a lot for the recipe!

[tatulja12]

tatulja12 - class
The holes came out very well, if this is the edge, then in the middle it is usually even more full of holes

How does it taste? Maybe it's for the best that you baked with the highest grade (come on), otherwise the crumb seemed too coarse to me with coarse flour on the second day, but everything flew away with peanut-chocolate paste

Today I could not stand it either, I ran from work and put the dough completely from 1st grade flour.
I made a recalculation for 400 grams of flour, I also had to add water.

So I'll post a report on how it goes with grade 1.

[julifera]

juliferaI liked the ciabatka very much! Thank you. It turned out to be soft, soft, even the crusts are thin and not rough. I also think to count the recipe for a smaller one, otherwise it was impossible to cope with such a volume. I immediately dumped the dough on the paper with flour (corn flour), divided it in half and then stretched it out as it happened. But they were so decent. Ciabatta baked before, but such holes did not work, and today, thanks to you, I have holes.

[Tatulya]

Tatulya health !!!

[Chabatta with 1st grade wheat flour]

Here is the result from flour of the 1st grade - the crumb is more rubbery and more tender and more stringy, shorter is the lavash version of some kind, but I like it much more to taste than on coarse flour.

Chabatta with 1st grade wheat flour

- 400 gr - 1 grade wheat flour
- 330 g - water (possibly more +10 g)
- 8 g - salt
- 4 g - live pressed yeast




The last photo - before the final proofing, a little poked with your fingers.
After proving, they did not change much, only all the bubbles became and that's it.

Great! (y) Super ciabatta!

In the end, what - I fought for beauty and deliciousness, for holes, I did it especially with 1 grade, and then they told me that this was not bread, but a punishment - to smear nothing on it!?!

Now I put the dough from 1st grade flour. In the evening I will report what happened.
And no one tried to do it in a baguette holder?

Yeah, chabattki are just a feast for the eyes on the highest level. And here I am fighting with holes. Tell me, do you proofing on one baking sheet, and bake on another? Do you transfer the distant chabattki to the hot one?

[julifera]

I don't know how I defended julifera, and I put it on the table on paper, and then with my husband in 4 hands transferred it to a hot baking sheet.

It's good when you have 4 hands. What if there are usually only 2?

[Suslya]

Yeah, chabattki is just a feast for the eyes on the highest level. And here I am fighting with holes. Tell me, do you proofing on one baking sheet, and bake on another? Do you transfer the distant chabattki to the hot one?

Thank you Suslya

For 2 human hands:

Final proofing:
On a baking sheet paper -> on paper flour -> on chabatka flour -> I cover it with a second baking sheet -> in the oven at 25-30C for proofing (otherwise in my kitchen I have 18 - they will take a hundred years to leave).

20-25 minutes before the end of the proofing, I take out the trays with chabatta and turn on the oven with the third baking sheet.

Then I take out the hot baking sheet, the paper from the proofing baking sheet easily slides onto the hot one.
Chabattas generally do not deteriorate from this movement.
I spray the oven and put the chabats in a baking sheet.

If you do not maintain the temperature of 240C for all 25 minutes, then the crust will be soft.

[Tatuli]

But have Tatuli it seems to me that the easier option will be - just the dough on paper

But I do not have baking paper, but pencil tracing paper, it is chabat batter that sticks to it in a terrible way, even if you pour a lot of flour, it will still catch somewhere and stick tightly.
Therefore, I tried to lay out the already formed chabatts on tracing paper, carefully, without knocking down an even layer of flour on the paper.

I am sorry to waste money on baking papers when this tracing paper is a whole roll.

Thank you
I only have one baking sheet, I have to put it on the board and then drag it. And I saw in one video that they just put the chabatta in the oven, in the same baking sheet on which they put it. Have you tried that?

And I saw in one video that they just put the chabatta in the oven, in the same baking sheet on which they put it. Have you tried that?

Roller-roller, but there will not be a sharp temperature drop, if you throw it on a cold baking sheet, and there will be no drop - there may not be holes and mega-rise.
Specialists generally do it on the stone, it is fat - there chabatta has a crust even better than on a thin baking sheet.

My last time was after 20 minutes of baking, the bottom was still soft, although the tops are already ready, I had to turn it over so that the bottom was fried.

But for me it's the opposite, the top is still soft, and they are already black.

But for me it's the opposite, the top is still soft, and they are already black.

Depends on who has how the upper-lower shades work in the oven.
My top is snarling even if I put the baking sheet below the middle.
And if I put it on the bottom, so the bottom will burn, you have to rearrange the baking sheet two or three times ...

And I started it recently, it was so offensive, I baked 2 breads on one baking sheet to treat people, according to Kalvel, the most luxurious rural on the dough.Tall breads grew, and for no apparent reason they burned from above, it was good that I noticed in time, it was a shame to carry, but it was still tolerable, because it looked even more or less.

With the next rye, I think since the top has gone crazy, I will put it lower - so the bottom burned so that it was not even visible.

Now I have already drawn my conclusions and I have been following this case all the time.

Girls, I have only 230 "in the oven, no more mogots. Ciabatki lay on a thick layer of flour, maybe that's why, but the crust was equally fried, both from the bottom and from the top.

Girls, everything turned out delicious, but there is no big hole. Tomorrow I will do it again.
And enti holes, after all, we will make !!!!!

[julifera]

julifera, tell me where in the Dnieper you can buy 1st grade flour? Your chabatta is a feast for the eyes!

And I saw in one video that they just put the chabatta in the oven, in the same baking sheet on which they put it. Have you tried that?

but of course, they tried it, but not according to this recipe, hands have not yet reached it.

Most often I did it according to Lyudmila and according to the recipe from youtube without mixing, not counting my own interpretations. I tried all three options:

- on the same baking sheet on which it was defrosted,
- transplanted onto a hot baking sheet,
- transplanted to a hot stone.

The first option is the worst, the last is the best. With the first, there is a high probability of getting a chabatta with a height below average, closer to the cake, with the second, a completely normal oval chabatka comes out, but with the last incidents I have the last time on the stone according to Lyudmila's recipe, not chabatta, but purely round logs came out for you, so they inflated It is a pity, the camera was just discharged.

[julifera]

julifera, tell me where in the Dnieper you can buy 1st grade flour? Your chabatta is a lovely sight!

Thank you Freken Bock

In the shop of Dnipromlin on Gorky Street, I immediately bought a 5 kg bag.

Also in Bills there is Khlibodar branded flour - a mixture of 1st grade and the highest, you will have to try it on this flour.
But I don't know how much of which flour is in this mixture, 50 to 50 or in another ratio

[Zest]

For the last time on the stone according to Lyudmila's recipe, not chabatta, but purely round logs came out for you, so they were inflated. It's a pity, the camera was just discharged.

That's what a stone is

Sorry Zestthat there are no pictures left.

[julifera]

julifera, I report:




Offset?

[Viki]

Viki - uraaaa !!!
Awesome !!!!

What kind of flour?

[julifera]

julifera, clear. Thank you! I’ll ask you something in Dnepropetrovsk now.

Viki, but why is this being done! Again you deprive me of peace with these holes! Operation "I'll Strangle the Family with Chabatta, But I'll Get Holes!"

Operation "I'll Strangle the Family with Chabatta, But I'll Get Holes!"

Exactly

[Viki]

Girls, tell me, maybe you can add something to make the premium flour closer to the 1st and 2nd grade? In the sense of bran or something like that? Tomorrow I'll go to a nearby town, so I'll look.
Viki - super! (y) What kind of flour?

Everything is as written:
- 300 gr - wheat bakery flour
- 200 gr - coarse flour
Baking flour "Amina", coarse grinding I have "Totem-spike". So it is written: coarse flour. It is made from durum wheat.
In general, I liked it, although someone said that I did not get bread with holes, but holes with bread.

In general, I liked it, although someone said that I did not get bread with holes, but holes with bread.

Holes with bread are good too!

Girls, tell me, maybe you can add something to make the premium flour closer to the 1st and 2nd grade? In the sense of bran or something like that? Tomorrow I'll go to a nearby town, so I'll look.

I think a couple of tablespoons of bran you can, you can try to grind them in a coffee grinder.
I tried to grind the whole grain even finer, in the end the crumb turned out to be much nicer.

Today I did a chabattu, I will not post pictures, because I did not get holes again ... no, there was one ...and as always, delicious bread turned out, but not chabatta But what kind of dough it was, oh, what bubbles, my soul was really happy, I thought, this is it! happened ... and to me - "bummer for you Suslya". I'll buy MacFoo or something, I need to finish this business.

Today I made a chabatta, I will not post pictures, because I did not get holes again ... no, I had one ... but as always, delicious bread turned out, but not chabatta. my soul was happy, I thought, this is it! happened ... and to me - "bummer for you Suslya". I'll buy MacFoo or something, I need to finish this business.

do not speak by hand, at my last proofing are Amina + Totem-ear + ground wheat with my own hand. I'll see what comes out soon

[Viki]

Nope, the holes did not work out ... such a homogeneous shiny crumb ... I don't know what to sin on. Unless - I took dry Lvovskie yeast.

But before my eyes - chabatta Viki, which means that we will achieve the desired result, especially since they love such bread